Print Topic - Archive

The (gluten-free) oat bread I used to enjoy is off limits now...being that the oats are an avoid for my type....So I'm thinking of baking some kind of bread with rice flour. I have a feeling though that I still need to severely limit my intake of ANY kinds of grains. So if I do bake a rice bread I'd probably need to limit myself to letsay 3 slices per week? Or can I have it every day?So what would a rice bread consist of? I'm thinking out loud.... rice flour water yeast eggs salt sweetener: what kind of sweetener can I use? honey and sugar are avoids for me

I just knew I could count on Lola! Lola to the rescue! Thanks so much! Is arrowroot allowed? how about baking powder/soda?

Posted by: Lola, Sunday, April 22, 2007, 8:43pm; Reply: 3

both are ok, I believe.Melissa is also gluten sensitive.....

Posted by: italybound, Sunday, April 22, 2007, 9:08pm; Reply: 4

Quoted from diffy

Is arrowroot allowed? how about baking powder/soda?

Arrowroot is used as a sub for cornstarch. I can't tell the dif. Re: baking powder, try to get the kind w/o almuminum and also watch for the cornstarch in it. :-/Re: sweetener, have you tried agave nectar? ;)

Just came back from the hf store, got my first bottle of agave nectar! Yippee hurray! Now for the measurements....I think if I bake a rice bread I will become addicted! I looooove starchy stuff....mmmm....me fraid I will gain a lot of weight....me fraid I will eat less of the befeficials and neutrals....sigh...I DO need a daily starchy fix though...uncooked kohlrabi just doesnt cut it.....:(

Whisk together flour, ground flaxseed, and baking powder. In a seperate bowl, stir together remaining (wet) ingredients, Add to dry mixture and stir until just moistened (you may need a bit more liquid so the dough isn't too stiff).

Scoop into a 2 3/4 inch muffin pan coated with vegetable spray. Bake until done, about 18 minutes. Can be frozen for use as needed. Makes 12 m.

Posted by: 348 (Guest), Sunday, April 22, 2007, 11:26pm; Reply: 8

Lola, thanks for the recipe, looks good..mmm.. Molasses is ok?...what about the milk? soy is an avoid and I'm highly sensitive to regular milk....can I use water instead? And it'll have to be rice flour for me, as I can't think of another flour....

Posted by: Lola, Monday, April 23, 2007, 4:22am; Reply: 9

substitute all avoid ingredients....use nut milk or other, like rice milk....what ever is fine for you.

Posted by: Henriette Bsec, Monday, April 23, 2007, 8:26am; Reply: 10

Quoted from diffy

So what would a rice bread consist of? I'm thinking out loud.... rice flour wateryeast eggs salt sweetener: what kind of sweetener can I use? honey and sugar are avoids for me

Yeast do not work very well with nongluten flour.

Posted by: 348 (Guest), Monday, April 23, 2007, 12:14pm; Reply: 11

I've been using fast-rising dry yeast for a while now, with my gf flours and it works ok. No reported problems:)

Posted by: Henriette Bsec, Monday, April 23, 2007, 1:04pm; Reply: 12

Well maybe it is only fresh yeast ? that doesn´t really work well.However I have read that some of the gf flourmixes work fine- but I am a really experienced baker and I find baking with rice, millet and (oat) is easier with cornfree baking powder.

Posted by: Alia Vo, Monday, April 23, 2007, 9:31pm; Reply: 13

Perhaps try experimenting with vegetable glycerine or 100% frozen juice concentrate, which is very sweet and lends well when incorporated with baked goods.

Alia

Posted by: 348 (Guest), Tuesday, April 24, 2007, 1:49am; Reply: 14

Henrietta, you use baking powder in place of yeast? hm, I'd like to give that a try. What are the measurements?